Roasted Garlic Broccoli is crispy, crunchy, and loaded with garlic flavor—thanks to a little kitchen hack!
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I got my husband to eat broccoli using this Roasted Garlic Broccoli. True story! When I met him, he only ate salad and tomatoes for vegetables.
It was this broccoli that kicked it all off, though. It’s truly irresistible, with its crunchy edges and roasted garlic flavor.
The only issue is that garlic burns easily, particularly at high temperatures. And burnt garlic doesn’t taste good—it’s quite bitter and, well, burnt tasting.
But I have just the hack for that! This roasted garlic broccoli recipe calls for a microplane or zester to “chop” the garlic. Here’s more on why!
Grating garlic with a microplane
Normally when cooking with garlic, you would first mince the garlic. But minced garlic will burn quicker than the broccoli will cook, and burnt garlic is bitter.
I wanted a way to keep the garlic flavor but avoid the burning, and I didn’t want to turn to garlic salt.
Watch your fingers though, as some garlic cloves are tiny and you don’t want to grate your fingers!
You could also use a garlic press for this step.
Preheat the oven to 400°F.
Rinse and chop the broccoli into bite-size florets. Dry the broccoli with a clean kitchen towel. This is key to getting extra crispy edges!
Then, grate the garlic on a microplane (more on that above!).
In a small bowl, combine the garlic and the olive oil.
Place the broccoli on a large sheet pan. I like to line the sheet pan with a silicone baking mat for easy clean-up.
Rub the broccoli with the garlic/olive oil mixture, then sprinkle with salt.
Bake the broccoli for 20–22 minutes, or until the broccoli is crisp on the bottom and the edges.
More vegetable ideas
The grated garlic technique also works great with fresh green beans and asparagus. Just substitute 1 lb of trimmed fresh green beans or 1 bunch of medium-thick asparagus in place of the broccoli, and follow the instructions as written!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Garlic Roasted Broccoli
- 1 large or 2 small heads broccoli
- 2 large garlic cloves, grated on a microplane
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Preheat the oven to 400°F.
- Rinse the broccoli and cut it into bite-size florets. Use a kitchen towel to dry the broccoli (this is key to getting extra crispy edges!).
- In a small bowl, combine the grated garlic with the olive oil.
- Place the broccoli on a large sheet pan. Pour the garlic and olive oil over the top and toss with your hands, rubbing the olive oil/garlic mixture into the broccoli. Spread evenly across the sheet pan, making sure the broccoli doesn’t overlap. Sprinkle with kosher salt.
- Bake for 20–22 minutes, or until the broccoli is crisp on the edges.